This Savory Roasted Butternut Squash Soup is the perfect way to warm up on a chilly evening! Imagine a creamy, velvety smooth soup with the rich flavor of roasted butternut squash, enhanced by aromatic vegetables and a touch of spice. It’s a comforting and satisfying dish that’s surprisingly easy to make, perfect for a cozy night in or a festive holiday meal.
Picture this: a steaming bowl of golden soup, garnished with a swirl of cream and a sprinkle of fresh herbs. The aroma of roasted squash and warm spices fills the air, inviting you to take a spoonful of this comforting delight.
Ingredients
Roasting the Butternut Squash: Unlocking Deep Flavor
Roasting the butternut squash before blending it into the soup intensifies its natural sweetness and creates a depth of flavor that can’t be achieved by simply boiling it.
- Prep the squash: Preheat your oven to 350°F (175°C). Halve the butternut squash lengthwise and scoop out the seeds.
- Season: Drizzle the cut sides of the squash with olive oil and season generously with salt and ground black pepper.
- Roast: Place the squash halves face down on a baking sheet and roast for about 1 hour, or until the flesh is tender when pierced with a fork.
- Scoop and Mash: Once the squash has cooled slightly, scoop out the flesh and mash it with a fork or potato masher. Set aside.
Tip: For easier cleanup, line your baking sheet with parchment paper before roasting the squash.
Building the Flavor Base: Aromatic Vegetables
The foundation of any good soup lies in its aromatic vegetables. In this recipe, we use a classic combination of onion, garlic, and carrot to create a flavorful base for the roasted butternut squash.
- Sauté: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the pressed garlic and cook for another minute until fragrant.
- Add Carrots: Stir in the shredded carrot and cook until tender, about 5-7 minutes. This will add a touch of sweetness and vibrant color to the soup.
Tip: For a deeper flavor, you can use olive oil instead of butter for sautéing the vegetables.
Spice it Up: Marjoram, Celery Seed, and Cayenne
A blend of warm spices adds complexity and depth to this Savory Roasted Butternut Squash Soup.
- Marjoram: This herb has a slightly sweet and citrusy flavor that complements the sweetness of the squash.
- Celery Seed: Adds a subtle savory note that enhances the overall flavor profile of the soup.
- Cayenne Pepper: Just a pinch of cayenne pepper adds a hint of warmth and a subtle kick.
Tip: Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a spicier soup, add a bit more. You can also experiment with other spices, like ginger or curry powder, to create your own unique flavor combinations.
Creamy Indulgence: Heavy Cream and Cream Cheese
Heavy cream and cream cheese create the luxurious, velvety texture that makes this soup so irresistible.
- Heavy Cream: Adds richness and body to the soup.
- Cream Cheese: Contributes to the creamy texture and adds a subtle tanginess.
Tip: For a lighter version of the soup, you can use half-and-half or milk instead of heavy cream. You can also use a dairy-free alternative, such as coconut milk, for a vegan option. For a festive twist, consider our Pumpkin Cheesecake Recipe: A Creamy Dream for Fall Gatherings – it’s the perfect ending to any autumn meal!
Bringing it All Together
Now that you have all your components ready, it’s time to transform them into a delicious soup!
- Combine: Add the mashed butternut squash, marjoram, celery seed, cayenne pepper, salt, and pepper to the pot with the sautéed vegetables. Cook for a few minutes, stirring constantly, until the mixture is heated through.
- Add Stock: Pour in the chicken stock and bring the soup to a boil.
- Simmer: Reduce the heat to low and simmer for about 15 minutes to allow the flavors to meld.
- Creamy Finish: Gradually whisk in the heavy cream and cream cheese, stirring until smooth and melted. Simmer for another 15 minutes, stirring occasionally.
Tip: For an extra smooth soup, you can use an immersion blender to blend the soup until completely smooth.
The Perfect Time to Enjoy Your Butternut Squash Soup
This Savory Roasted Butternut Squash Soup is best enjoyed warm, on a chilly day when you crave a comforting meal. It’s perfect for a simple weeknight dinner, a cozy weekend lunch, or even a festive holiday gathering.
Serving Suggestions:
- Garnish: Garnish your soup with a dollop of cream, a sprinkle of fresh herbs (like parsley or chives), roasted pumpkin seeds, or a drizzle of olive oil.
- Pairings: Serve this soup with crusty bread, a grilled cheese sandwich, or a simple salad for a complete and satisfying meal. You can even pair it with our Mashed Potato Magic: A Thanksgiving Shortcut with Potato Chips for a hearty and comforting meal.
Explore More Fall Flavors: Pair this soup with our [Internal link to a relevant fall recipe from the sitemap] for a delicious autumn-inspired meal.
FAQs About Roasted Butternut Squash Soup
Can I freeze butternut squash soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What are the health benefits of butternut squash soup?
Butternut squash is packed with nutrients, including vitamins A and C, fiber, and potassium. This soup is a healthy and delicious way to incorporate more vegetables into your diet.
How do you roast butternut squash for soup?
Roasting butternut squash for soup is simple! Just halve the squash lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, and roast face down in a preheated oven until tender.
What toppings go well with butternut squash soup?
There are many delicious toppings that you can add to your butternut squash soup! Some popular options include a dollop of cream, roasted pumpkin seeds, a sprinkle of fresh herbs, or a drizzle of olive oil.
Savory Roasted Butternut Squash Soup
Prep Time
15 minutes
Cook Time
1 hours 5 minutes
Servings
8
Category
Soups
This Savory Roasted Butternut Squash Soup is a delicious and comforting dish that’s perfect for a cozy meal! It features a rich and creamy butternut squash base with aromatic vegetables and a touch of spice. It’s a flavorful and satisfying soup that’s easy to make and perfect for chilly evenings.
Ingredient
- 1 tablespoon olive oil
- 1 butternut squash, halved lengthwise and seeded
- Salt and ground black pepper to taste
- 1 teaspoon butter
- 1 onion, diced
- 2 cloves garlic, pressed
- 1/2 cup shredded carrot
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon celery seed
- 2 pinches cayenne pepper
- 4 cups chicken stock
- 1/4 cup heavy whipping cream
- 2 ounces cream cheese
Instructions
- First, roast squash: Preheat oven to 350°F (175°C). Rub olive oil on squash halves, season with salt and pepper. Bake face down until tender, about 1 hour. Scoop out flesh, mash, and set aside.
- Then, sauté vegetables: Melt butter in a pot over medium heat. Cook onion and garlic until softened. Add carrot and cook until tender.
- Next, stir in mashed squash, marjoram, celery seed, cayenne, salt, and pepper. Cook until heated through. Stir in chicken stock and bring to a boil.
- Finally, add cream and cheese: Gradually add cream and cream cheese, stirring until melted. Simmer for 30 minutes.
Nutrition Information
- Calories: 80 kcal
- Fat: 8g
- Carbs: 22g
- Protein: 3g
Ready to enjoy a warm and flavorful soup? This Savory Roasted Butternut Squash Soup is a delicious and comforting choice!
A Bowl of Comfort Awaits!
We hope you enjoy this Savory Roasted Butternut Squash Soup! It’s a simple yet flavorful dish that’s sure to become a new favorite in your kitchen.
Looking for a festive appetizer to complement your meal? Check out our Cranberry Brie Bites: The Perfect Festive Appetizer.
Share your culinary creations: Share your photos and feedback with us on social media using the hashtag #ButternutSquashSoup. We’d love to see your delicious creations!
Happy cooking!